Chettinad ThirattiPal
In chettinad Thirattipal is made for pillayar nonbu. They make pillayar in thirattipal and insert wick (ilai-which is made out of 21 thread taken from a new towel) and then light the thiri. Elderely person in the house
distributes this with great respect, some people take it with flame and smaller children put off the flame and eat it. Some use karuppati instead of jaggery.
Few months back my thirattipal recipe was published in The Hindu Metro Plus Grandmaa Recipe. For that recipe I used jaggery. Now in this recipe I have used ¾ cup sugar and ¼ cup jaggery. Now let us see the recipe
Here is the quick video
Milk - 1 litre
Sugar - 1/4 cup
Karuppatti (or) Jaggery - ¼ cup
Chettinad ThirattiPal Method:
In a heavy bottomed vessel, add milk and boil. Dissolve the jaggery with little water and strain it.
when the milk gets condensed to one third quantity add sugar and jaggery syrup and boil.
Boil the mixture till it reduces in volume and kova texture is attained.
Note:
Adjust Jaggery and sugar ratio according to your taste.
Switch off in the right texture or else it will be hard.
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